Ingredients for Black Bean Bbq Wraps
- 8 oz seitan
- Canola Oil
- 2 stalks celery (chopped)
- 1/2 medium onion (chopped)
- 1 bay leaf
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Garlic Cloves
- Black Beans
- 1 (14.5-ounce) can diced tomatoes (undrained)
- Dry Mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
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How to Make Black Bean Bbq Wraps
- Spray a medium pot with cooking spray and brown 8 oz of seitan over medium-high heat. Set aside.
- Add 1 tablespoon of oil, 2 stalks of celery (chopped), 1/2 medium onion (chopped), 1 bay leaf, 1 teaspoon rosemary, 1 teaspoon thyme, and 2 cloves garlic (minced) to the pot. Sauté for 3-5 minutes, or until softened and fragrant.
- Stir in 2 (15-ounce) cans black beans (rinsed and drained), 1 (14.5-ounce) can diced tomatoes (undrained), 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons apple cider vinegar. Bring to a boil, then reduce heat and simmer for 30 minutes, adding water as needed to prevent sticking.
- Stir occasionally during simmering.
- With 10-15 minutes remaining, add the browned seitan to the mixture to absorb the flavors.
- In a separate bowl, combine 1 cup shredded cabbage and 1/2 cup shredded carrot.
- Once the beans are cooked, fill warm tortillas with the BBQ black bean mixture and the cabbage/carrot slaw.
- Alternatively, serve the black beans over rice.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
0g
Carbs
4g
